Make the cupcakes as directed on the Bob’s Red Mill package. Let cool.

Make the cream filling by beating the shortening, sugar, and marshmallow cream together. Dissolve the salt in the hot water and then beat into the sugar mixture. Then beat in the vanilla.

Make the chocolate frosting by beating all the ingredients together with a hand mixer and set aside.

Using a round handled spoon, poke a hole into the center of each cupcake until it is about ¼ inch away from the bottom. Do this to each cupcake. Take the filling and place it in a gallon size zip type bag.

Cut a VERY SMALL edge off one corner so you can squeeze the filling out. Place the cut edge into the hole of the cupcake and squeeze out just enough filling until it peeks out of the top. Set the cupcake aside and do the same to the rest.

Take the frosting and frost the tops. You can use a knife to spread it on or dip the top of each cupcake into the frosting and gently pull out. I usually just use a knife, less messy that way.

You’re done! You can put the fancy swirl on top if you want to. I tried using the cream filling for the swirl, but it spread out too much and made a mess. So if you just have to have the swirl, make a small amount of your favorite vanilla frosting and use that.